Ginger and pear loaf on baking paper with 2 slices cut

Ginger & Pear Loaf

A slice of this makes for a delicious elevenses or afternoon pick me up with a cuppa
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Total Time: 1 hour
Course: Dessert, Snack
Keyword: Vegetarian
Servings: 10 people

Ingredients

  • 100ml olive oil (must be light)
  • 100g Greek yoghurt
  • 1 tbsp stem ginger syrup
  • 25g light muscovado sugar
  • 3 eggs (whisked)
  • 100g oatmeal (or ground oats)
  • 100g wholemeal flour (sifted)
  • 1 tsp ground ginger
  • 1 tsp cinnamon
  • 1 & 1/2 tsp baking powder
  • 1 tsp bicarbonate of soda
  • 2 ripe pears (cored and chopped into small chunks)
  • 2 balls stem ginger (finely chopped)
  • 2 tsp fresh ginger (finely grated)
  • 50g dark chocolate chunks (optional)

Instructions

  • Pre-heat the oven to 180°C/ 160°C fan/ Gas 4 and line a loaf tin with greaseproof paper.
  • In a bowl add the olive oil, yoghurt, syrup and sugar. Whisk for a minute until the mixture is smooth. An electric whisk or mixer is best, or spend slightly longer if using a hand whisk.
  • Gently add the egg a little at a time and whisk in. The mixture should be silky and smooth and beige in colour.
  • Add the oatmeal, flour, ground ginger, cinnamon, baking powder and bicarbonate of soda, and gently fold in until the mixture is combined.
  • Add the pear, stem ginger, fresh ginger and chocolate if using. Mix evenly throughout the batter.
  • Transfer the mixture to the loaf tin and place on the middle shelf in the oven for 45-50 minutes. Check it’s cooked with a skewer (it should come out clean).
  • Store in an airtight container, in a cool dry place, for up to 3 days.

Tip:

  • Tinned pears (drained) would also work very well in this recipe and are a good store cupboard standby.
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